Step 1

Preheat the oven to 400F. On a sheet pan, add the bell peppers, onion, potatoes, tomato and seasonings. Toss, and roast for 45 minutes, until the potatoes are crispy.

Step 2

Meanwhile, in a pan over medium heat, add the garlic, chipotle pepper, cumin , paprika, nutritional yeast, salt and a tablespoon of oil. Saute until fragrant, then add the 2 cans of black beans and vegetable broth. Stir until combined. Using a potato masher, mash the beans into a thick paste. There should still be some beans intact.

Step 3

In a blender, combine the cashews, water, salt, syrup and chipotle peppers and blend until smooth.

Step 4

Assemble the burritos. Lay out the wraps one at a time, and first start with two heaping scoops of the potato mixture, then 1 heaping scoop of the beans, finishing with the sauce and cilantro, if desired.

Step 5

Wrap and store in the fridge for up to 4 days, or wrap in foil or sandwich paper and transfer to a freezer bag to be stored for up to 3 months. Reheat in the air fryer, in the microwave or on a pan on the stovetop.